Description
This BLT Pasta Salad is a refreshing and hearty dish combining the classic flavors of bacon, lettuce, and tomato with pasta and a creamy ranch dressing. Perfect for gatherings or a quick family meal, it features rotini pasta, crispy bacon, fresh vegetables, and a zesty homemade ranch dressing for a delicious twist on a summer favorite.
Ingredients
Scale
Pasta and Salad Ingredients
- 1 16-ounce box Rotini Pasta (cooked, drained, and rinsed with cold water)
- 13 slices bacon (cooked and chopped)
- ½ large red onion (finely diced)
- 1½ cups cheddar cheese (cut into cubes)
- 2 cups romaine lettuce (cut or torn into bite size pieces)
- 1 avocado (cut into small pieces)
- 1½ cups cherry tomatoes (cut in half)
- ¼ cup parsley (chopped)
Dressing Ingredients
- 1 1-ounce packet Hidden Valley Dressing Mix (dry)
- 1½ cups mayonnaise
- ½ cup sour cream
Instructions
- Prepare the dressing: In a medium mixing bowl, combine the dry Hidden Valley Ranch Dressing Mix, mayonnaise, and sour cream. Whisk thoroughly until the dressing is smooth and well combined. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the flavors to meld.
- Cook the pasta: Bring a large pot of water to a boil and cook the rotini pasta according to package directions until al dente. Drain the pasta, rinse with cold water to stop cooking and cool it down, then drain again. Transfer the pasta to a large mixing bowl.
- Combine the salad ingredients: Add the cooked and chopped bacon, finely diced red onion, cheddar cheese cubes, avocado pieces, halved cherry tomatoes, chopped parsley, and bite-sized pieces of romaine lettuce to the bowl with the cooled pasta.
- Mix the salad: Pour the chilled dressing over the pasta and ingredients in the large bowl. Using tongs, gently toss everything together until the salad is evenly coated with the dressing.
- Serve: Serve the BLT pasta salad immediately for best texture and flavor.
Notes
- For best results, toss the salad gently to avoid mashing the avocado.
- Chilling the dressing before mixing enhances the flavor and helps it coat the salad ingredients better.
- You can prepare the dressing and bacon in advance to save time.
- Add a squeeze of fresh lemon juice to the avocado to prevent browning if not serving immediately.
- This salad is best consumed the day it’s made but can be refrigerated for up to 1 day.
